Squash Zucchini Soup
  1. In a large stockpot, heat oil over medium-high heat.
  2. Sauté onion in oil until tender.
  3. Add water and bring to a boil.
  4. Add squash and zucchini.
  5. Bring mixture to a boil, lower heat and simmer partially covered for 1 hour.
  6. Blend mixture with immersion blender.
  7. Add salt and pepper to taste.
Recipe Notes

I like to roast my squash whole and scoop out the insides for this soup. If you aren’t a fan of squash or don’t have any in the house, replace it with sweet potato. It will have the same feel and a similar taste. Add a little chili powder to this soup for an extra kick.

Photo by Michelle Manzoni